Meal Kit
Pumpkin Pancakes & Bacon Brunch
with walnuts, vanilla, and syrup
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat, Soy
Chef
Justin Paruszkiewicz
Make the most important meal of the day also the most memorable with these vanilla-scented pumpkin pancakes. Reminiscent of pumpkin pie, these hot cakes are a breeze to make, and are crowned with walnuts, butter, and dripping with syrup. Paired with crisp and smoky bacon, these are best enjoyed in your jammies, lingering over a quality cup of joe while you catch up on your Netflix queue.
In Your Box (serves 2)
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1½ cups Pancake Mix
- 6 Bacon Strips
- 6⅓ oz. Canned Pumpkin
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3 fl. oz. Liquid Egg
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2⅘ fl. oz. Breakfast Syrup
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1 oz. Walnut Halves
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⅗ oz. Butter
- ½ oz. Light Brown Sugar
- 1 tsp. Pumpkin Pie Spice
- 0.17 fl. oz. Vanilla Extract
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) BqBQn0Pm
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Calories960
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Carbohydrates109g
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Net Carbs103g
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Fat47g
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Protein26g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Bacon
Line a plate with a paper towel. Place bacon on prepared baking sheet and bake until bacon is crispy, 10-12 minutes. Transfer to towel-lined plate. While bacon cooks, make pancake batter.
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2 Make the Pancake Batter
Whisk together 1/2 cup water, canned pumpkin, 1/8 tsp. salt, liquid egg, brown sugar, vanilla extract, pumpkin pie spice, and 1 Tbsp. olive oil in a large mixing bowl. Pour dry pancake mix into liquid egg-pumpkin mixture and stir until a moistened batter forms. Batter will be slightly lumpy.
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3 Start the Pancakes
Lightly coat a medium non-stick pan with cooking spray and place over medium-high heat. Pour 1/4 cup batter into hot pan and cook until bubbles form and the edges are dry, 1-3 minutes.
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4 Finish the Pancakes
Flip and cook pancake until browned on second side, 1 minute. Repeat with remaining batter, one at a time, using additional cooking spray as necessary. This recipe makes about 8-10 3" diameter pancakes.
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5 Plate the Dish
Stack pancakes on a plate. Top with walnuts, a pat of butter, and a drizzle of syrup. Serve bacon next to pancakes.
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